Note: The dish comes together quickly and will keep up to two days in the refrigerator. Adapted from “Super Natural Every Day,” by Heidi Swanson.

• 1 1/2 lb. fingerling potatoes, unpeeled, cut into 2-in. chunks

• Generous pinch salt

• 1 lb. broccoli, florets separated and stems cut into 2-in. pieces

• 4 eggs, hard-cooked and peeled

• 1/3 c. extra-virgin olive oil

• 3 tbsp. vinegar (any variety)

• 1 tbsp. coarse mustard

• 2 shallots, finely chopped

• Salt and freshly ground black pepper to taste

Directions

Put the potatoes with the salt into a large pot with enough water to cover by about 4 inches. Set over high heat, and bring to a boil. Reduce the heat and simmer until the potatoes are not quite fork tender, about 8 to 10 minutes. Add the broccoli and continue cooking an additional 1 to 2 minutes until the potatoes are fork tender and the broccoli is bright green. Drain and refresh under cold water. Place in large bowl.

Remove the egg yolk from 1 hard-cooked egg, set the white aside, and put the single yolk into a separate, medium bowl. Mash it with a whisk then very slowly add the oil in a steady stream, beating constantly. When the mixture looks smooth, whisk in the vinegar, mustard and shallots. Coarsely chop the egg white and the remaining whole cooked eggs and add to the bowl with the broccoli and potatoes.

Gently toss in enough of the dressing to lightly coat the potatoes, broccoli and eggs, reserving any leftover dressing for another use. Season to taste with salt and pepper. Serve at room temperature or cold.

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